Protein Pancakes


  • 1/2 cup Egg Beaters or Just Whites
  • 1/2 cup low-fat cottage cheese
  • 1 scoop Dymatize Gourmet Elite Protein Powder
  • 1/2 cup dry oatmeal
  • 1/8 tsp. baking powder
  • 1 tbsp Splenda
  • 1 tsp cinnamon


  1. Spray a nonstick pan with cooking spray (I use I Can’t Believe It’s Not Butter) and place on medium heat to preheat pan.
  2. Combine together all the ingredients a blender.
  3. Check pan’s temperature by dropping a tiny amount of water on it. If the water bubbles/sizzles immediately, the pan is ready.
  4. Pour a small amount of the batter into the pan, gently spreading it to a pancake shape with a spatula if it’s too thick to do this on its own.
  5. Cook on one side until bubbles begin to appear and burst on the top of the batter.
  6. Using a spatula, carefully flip over and cook for roughly the same amount of time (given a choice, it’s better to overcook than undercook the pancake). Transfer the cooked pancake to a plate, and repeat until all the batter is used up.
  7. Top with all natural peanut butter, almond butter, or sugar-free syrup.


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